Roasted Asparagus with Garlic and Parmesan

Serves 3-4 as a side

1 bunch of medium to thin asparagus
(You can use jumbo, but it’s better with the skinny guys)
1-2 cloves of garlic
Salt & Pepper
Olive Oil
1/2 lemon, juiced
4 tablespoons freshly grated Parmesan

Pre-heat the over to 400 degrees.  If I am using the jumbo asparagus, I’ll go 425.

Cut the bottom ends off the asparagus, wash and dry.  Take the garlic cloves and rub them up and down the asparagus stalk, especially over the head.  Repeat with each stalk.

Place the asparagus on a rimmed baking sheet and cover with approx. 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper.

Place in the pre-heated oven and cook for 10-12 minutes. You want to heads to be a little bit brown and the stalks wilted.

Place in serving bowl  and coat with the juice of half a lemon and about four tablespoons of freshly grated Parmesan cheese before serving.

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